Best 10 Amazing Pumpkin Lasagna Recipes

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In the realm of culinary delights, few dishes can rival the sheer magnificence of pumpkin lasagna. This delectable masterpiece tantalizes taste buds with its symphony of flavors, textures, and aromas, leaving diners in a state of utter gastronomic bliss. Whether you're a seasoned chef or a novice cook, embarking on a journey to craft the perfect pumpkin lasagna can be an incredibly rewarding experience. With the right ingredients and careful preparation, you can create a dish that will have your family and friends clamoring for more. So, if you're ready to embark on a culinary adventure, let's delve into the secrets of crafting the most amazing pumpkin lasagna.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN LOVERS LASAGNA



Pumpkin Lovers Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt
1 head escarole, coarsely chopped
1 head garlic, cloves separated but not peeled
6 tablespoons butter
10 to 12 fresh sage leaves, torn
1 pound butternut squash, peeled and cut into bite-size pieces
Freshly ground pepper
1 1/2 cups chicken stock
3 tablespoons all-purpose flour
3 cups milk
Freshly grated nutmeg
Two 15-ounce cans pure pumpkin puree
3 eggs
2 cups fresh ricotta
2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
  • Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
  • Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
  • Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
  • Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
  • In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
  • Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
  • Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
  • Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.

PUMPKIN LASAGNA



Pumpkin Lasagna image

This awesome Pumpkin Lasagna recipe has layers of moist pumpkin cake, creamy cheesecake and a crunchy crust. It's a delicious dessert recipe that's super fun to make and perfect for the fall!

Provided by OMGChocolateDesserts.com

Categories     Dessert

Time 45m

Number Of Ingredients 12

1 cup flour
1/2 cup butter-softened
1/2 cup toasted walnuts (or pecans)-chopped
8 oz. cream cheese- softened
1 cup powdered sugar
1 cup whipped topping
2 1/2 cups milk
3 small pkgs. vanilla instant pudding mix
15 oz Pumpkin puree
1 tsp. cinnamon
1 cups whipped topping
1/4 cup toasted walnuts (or pecans)-chopped

Steps:

  • Preheat the oven at 350 F and spray 8×8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8×8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9×9 inch baking dish)
  • Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
  • Mix cream cheese and powdered sugar until it's light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
  • Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it's smooth. Spread over top of cheesecake layer.
  • Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

PUMPKIN LASAGNA



Pumpkin Lasagna image

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Steps:

  • In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

PUMPKIN LASAGNA



Pumpkin Lasagna image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

1 medium onion, chopped
4 to 6 garlic cloves, chopped
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
1 large zucchini, cubed
1 (28 ounce) can tomato sauce
1 cup red wine
Kosher salt, freshly ground black pepper and spices, to taste
1 pound ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded romano cheese
2 eggs
1 1/2 cups pumpkin puree
1 pound cooked lasagna noodles

Steps:

  • In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.
  • In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
  • In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)
  • Preheat oven to 350 degrees F.
  • Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

ROASTED PUMPKIN LASAGNA



Roasted Pumpkin Lasagna image

This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 12 servings.

Number Of Ingredients 14

1 medium pie pumpkin (about 3 pounds)
2 tablespoons olive oil
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg
12 uncooked lasagna noodles
1/2 cup butter, cubed
1 cup chopped onion
3 garlic cloves, minced
1/2 cup all-purpose flour
4-1/2 cups 2% milk
1/4 cup chopped fresh sage
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Crushed red pepper flakes, optional

Steps:

  • Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.

Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

PUMPKIN LASAGNA



Pumpkin Lasagna image

Provided by Robert Irvine : Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

1 cup pumpkin puree
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 to 6 cloves garlic, sliced
1 pound spicy Italian sausage, casings removed
1/2 cup red wine
1 28-ounce can tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 16-ounce box lasagna noodles
1 large egg
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded romano cheese
1 large zucchini, very thinly sliced

Steps:

  • Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
  • Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
  • Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.
  • Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

CREAMY PUMPKIN LASAGNA



Creamy Pumpkin Lasagna image

Provided by Damaris Phillips

Categories     main-dish

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 23

4 cups medium-diced pumpkin or winter squash
Unrefined coconut oil
Kosher salt and coarsely ground black pepper
1 medium onion, small diced
2 cloves garlic, chopped
2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
2 teaspoons poultry seasoning
16 ounces cream cheese, room temperature
2 cups milk
1 teaspoon cayenne pepper
2 cups full-fat ricotta
2 eggs, whisked
2 cups grated Gruyere
2 cups grated Parmesan
9 ounces no-boil lasagna noodles, such as Barilla
4 ounces pesto, store-bought or homemade, recipe follows
6 cloves roasted garlic
1/2 cup toasted pecans
Zest and juice of 1 lemon
4 cups basil leaves
2/3 cup grated aged Gouda
Kosher salt
1 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
  • Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
  • Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
  • In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
  • Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
  • Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
  • Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
  • Let rest for 15 minutes before serving.
  • Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.

CREAMY PUMPKIN LASAGNA ROLLS



Creamy Pumpkin Lasagna Rolls image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons butter, at room temperature
3 tablespoons flour
4 cups milk, at room temperature
2 cloves garlic, smashed
1 cup freshly grated Parmesan
1/4 teaspoon ground nutmeg
Kosher salt
1 1/2 cups canned pumpkin puree
12 ounces bacon, diced
2 cups shredded mozzarella
1 1/2 cups ricotta cheese
1 teaspoon red pepper flakes
1/2 teaspoon orange zest (1 small orange)
12 lasagna noodles, such as De Cecco
12 fried sage leaves (see Cook's Note)

Steps:

  • Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
  • Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
  • Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
  • Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
  • Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
  • Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.

SPINACH, RICOTTA AND PUMPKIN LASAGNA



Spinach, Ricotta and Pumpkin Lasagna image

An non-gluggly, healthy lasagna recipe where vegetables rule! You could also make this a full vegetarian version by omitting the ground beef and substituting TVP or finely diced mixed vegetables (zucchini, carrot, celery, onion).

Provided by Paulie

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 4

Number Of Ingredients 21

1 pound peeled and seeded pumpkin, cut into pieces
1 tablespoon butter, softened
1 teaspoon ground cinnamon
sea salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 bay leaves
1 tablespoon olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced
4 cloves garlic, minced
1 (10 ounce) bag baby spinach
1 (16 ounce) container low-fat ricotta cheese
1 ½ teaspoons ground nutmeg
1 tablespoon olive oil
½ pound lean ground beef
2 tablespoons tomato paste
1 (14.25 ounce) can tomato puree
12 dry lasagna noodles
⅓ cup freshly grated Parmesan

Steps:

  • Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
  • Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish.
  • Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese.
  • Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 856.7 calories, Carbohydrate 93.8 g, Cholesterol 103.3 mg, Fat 37 g, Fiber 9.8 g, Protein 43.6 g, SaturatedFat 17.3 g, Sodium 1004 mg, Sugar 15 g

Tips:

  • For a richer flavor, use homemade pumpkin puree. Simply roast a pumpkin until tender, then scoop out the flesh and blend until smooth.
  • Use a variety of cheeses in your lasagna to create a more complex flavor. A good combination is ricotta, mozzarella, and Parmesan.
  • If you want a crispy lasagna, brush the top with melted butter before baking.
  • Allow the lasagna to cool for at least 15 minutes before serving. This will help the lasagna to set and make it easier to slice.
  • Serve the lasagna with a side of garlic bread or salad.

Conclusion:

Pumpkin lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover pumpkin puree, and it's also a perfect meal for a special occasion. With so many different recipes to choose from, you're sure to find a pumpkin lasagna recipe that you'll love.

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